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Crispy fish with Thai three-flavoured sauce
Crispy fish with Thai three-flavoured sauce
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Flavorful and vibrant dish with sweet, sour, and tangy notes. Perfect for serving with rice or as part of an Asian feast.
Ingredients:
  • 800g firm white fish fillets (such as barramundi, snapper or blue-eye trevalla), cut into 3cm pieces
  • 40g (1/4 cup) plain flour
  • Vegetable oil, to shallow-fry
  • 4 green shallots, white part thinly sliced, green parts cut into 3cm-long batons
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve (optional)
  • 3 fresh long red chillies, coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 60.00 ml tamarind paste (see note)
  • 48.80 gm fish sauce
  • 45.00 gm white sugar
  • 20.00 gm water
  • 36.80 gm vegetable oil
Instructions:
  • Make a zesty three-flavoured sauce by crushing chili and garlic in a mortar until a coarse paste forms. In a separate bowl, mix tamarind, fish sauce, sugar, and water.
  • In a hot wok or large frying pan, sizzle the chili and garlic paste for 30 seconds until fragrant. Stir in the tamarind mixture and cook for 1 minute until it smells delicious. Set aside off the heat.
  • 1. Set up a wire rack on a baking tray. Season the fish with salt. Place flour on a plate. Coat fish in flour. Add oil to frying pan until it reaches 1 cm up the side. Heat over medium-high heat. Cook fish in 2 batches, turning, for 3 minutes until golden and cooked through. Drain on the prepared rack.
  • Heat the sauce in a wok or frying pan over high heat until it simmers. Add the fish and shallot, toss gently to coat. Serve in bowls, sprinkle with coriander, and enjoy with steamed rice, if desired.

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